2010 March

30 Mar 2010

Buying, Storing, and Using Blueberries

Kristina Seleshanko 0 Comments Tags: blueberries

Blueberries are one of nature’s most amazing foods. Not only are they sweet, but they are a terrific source of vitamin C (especially if eaten raw), manganese, and fiber, while having only about 81 calories per cup. Blueberries are also low on the glycemic index, making them an excellent choice for diabetics and those with Read More…

26 Mar 2010

How to Thicken Sauces and Other Foods

Kristina Seleshanko 0 Comments Tags: beurre manie, gravy, liaison, roux, sauces

The ability to expertly thicken sauces and other foods is one way to separate the casual home chef from the gourmet home chef. Most of us have, at one time or another, been served a lumpy gravy or pie filling. And most of us didn’t especially enjoy it. The good news is, once you understand Read More…

22 Mar 2010

Pasta Substitutes

Kristina Seleshanko 2 Comments Tags: pasta

There are many reasons to avoid eating traditional pasta. It is highly processed, and therefore, not all that nutritious. In a world where many people are trying to get back to whole grains, traditional pasta doesn’t fit in very well. Pasta is also a medium-glycemic food that can only be eaten in small amounts by Read More…

19 Mar 2010

Glorious Garlic

Kristina Seleshanko 0 Comments Tags: garlic

Garlic is an ancient food and medicine, and while it may not protect against vampires or ward off evil spirits as some people once believed, it certainly will take an ordinary meal and make it something special. Garlic is not only flavorful, it’s healthy as well, being an excellent source of manganese and vitamin B6, Read More…

15 Mar 2010

Kitchen Cutting Techniques

Kristina Seleshanko 0 Comments Tags: chopping, cutting, dice, julienne, knives, mincing

Glance through any cooking tool catalog for home chefs and you’re sure to find a wide selection of non-knife chopping tools. But the truth is, you really only need a good knife set and a little know-how in order to make cutting up foods easy, safe, and fast. How to Hold a Chef’s Knife Read More…

13 Mar 2010

Chef Secret: Mise en place

Kristina Seleshanko 0 Comments Tags: mise en place

Mise en place (MEEZ ahn plahs) is a French phrase, meaning “everything in its place.” Specifically, when cooking, it means doing a little prep to make the process of cooking flow more smoothly. Unfortunately many of us ignore this basic cooking practice. You know how it is: You grab a recipe, you’re sure you have Read More…

08 Mar 2010

Eating and Cooking Artichokes

Kristina Seleshanko 0 Comments Tags: artichokes

You should see some beautiful, fresh artichokes arriving at your local grocery store or farmer’s market right about now. Some people are terribly intimidated by artichokes, and never eat them unless they happen across pickled hearts. That’s a shame, because fresh artichokes are scrumptious. They are also excellent for your body, being packed with fiber, Read More…

05 Mar 2010

How to Carmelize

Kristina Seleshanko 0 Comments Tags: carmelizing, fruits, onions, vegetables

Carmelizing is one of those cooking techniques even the most amateur of cook is likely to encounter, yet many novice and intermediate chefs are unsure about. Fortunately, carmalelizing, which cooks and browns sugar, is a pretty simple procedure. It just takes a watchful eye. Why Carmelize? When sugar is heated, it melts and turns brown Read More…

01 Mar 2010

Foods That Make You Feel Old, Foods That Keep You Young

Kristina Seleshanko 0 Comments Tags: blueberries, Chocolate, eggs, pineapple, salmon

If you’re feeling sluggish, less energetic, or just plain old, the problem may not be so much your age, but the way you eat. Believe it or not, modern science has pinpointed a number of foods that make you feel old and tired, as well as soe foods that make you feel younger. Old Food: Read More…